Is the protein in soft-boiled or scrambled eggs as accessible as that in poached eggs w/yolk virtually raw?

Whenever you cook anything, the nutrients and/or protein is often cooked out of it. The protein in a rare steak, is going to be higher than that of one well done. Same applies to eggs. My cousin is big on sculpting his muscles and protein helps with that, He sometimes eats raw eggs, because of their higher protein content. I watch a lot of food network, and on the show "Good Eats" He said that salmonella is on the egg shell, not the egg whites and yolk. The more raw the egg, the higher the protein content. Although, eggs are high in protein so you still get quite a bit of protein from soft-boiled or scrambled eggs, but probably not as much as a poached egg.